Chocolate Truffles



Prep Time:

Cook Time:

Yields:

Ingredients

 * 255 g (9 oz) dark chocolate
 * 55 g (2 oz) 1/4 cup of dairy free margarine
 * 75 ml (2 1/2 fl oz) 1/4 cup soya cream
 * Brandy, Cognac or Cointreau (or 1 teaspoon of pure Madagascan vanilla extract and 1 teaspoon of warm water or black coffee, if no alcohol is desired)

Directions

 * 1) Break the chocolate into a bowl, add the margarine and melt briefly in the microwave.
 * 2) Stir in the cream and mix well together. Add the brandy or liqueur, or the vanilla extract and coffee mixture, and stir together until smooth.
 * 3) Leave to cool and when the mixture is firm, mould teaspoons of the chocolate into balls in your hands.
 * 4) Roll the balls in cocoa powder and leave in the refrigerator to set. (Alternatively, roll them in toasted nuts, powdered sugar)
 * 5) Place the truffles in little foil or paper cases and serve cool but not rock hard and cold.

You can arrange them in a pretty box, tied up with a ribbon to give as a gift, these trurrles need to be kept chilled.